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Old Fashioned Homemade Chocolate Ice Cream

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Five ingredients — that’s it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.

This is the perfect cool frozen treat any time of year, ice cream is not just reserved for the hot months in our house, are we alone in our ice cream loving family?

Truly, you might find this Mile High Mud Pie in our freezer anytime of year or a tub of this Vanilla Bean Ice Cream.

And if you are into chocolate, try this Texas Sheet Cake, or Copycat Nothing Bundt Cake Chocolate Chip Cake.

Everyone needs a couple of basic ice cream recipes, this one uses a traditional ice cream maker vs. the no-churn type. I’m torn between the ease of no-churn ice cream and the amazing creaminess of a churned ice cream.

Both are scrumptious, both have their advantages — maybe you could host an ice cream block party! Everyone bring their favorite ice cream! Wouldn’t that be fun!

Did I mention I’m not a fan of chocolate ice cream? Yes, it IS true; never been a fan, just don’t like the flavor for some reason, BUT this creamy chocolate ice cream is a different story!

My people had to hide it from me! Just kidding….kind of. 🙂 

The key to decadent and rich chocolate ice cream is in the cocoa powder, splurge a bit and go for a high end baking cocoa. This is my favorite!

Ingredients on wooden board for chocolate ice cream. Left to right. Grassfed whole milk, all natural sugar, Rodelle Baking Cocoa, Vanilla Extract, Heavy Cream and each item measuring in a measuring cup.

All Natural Chocolate Ice Cream Ingredients

That’s it, were you expecting more? Well truly, that is it! BUT, (there is always a but it seems) if you want to add mix-ins, I share some suggestions below!

Frozen glass dish with freezer container filled with Chocolate Ice cream and jar of chocolate sauce in background.

RECOMMENDED TOOLS

Easy steps to making Chocolate Ice Cream

Process shots for old fashioned ice cream. 1. Adding cream to cocoa powder and sugar. 2. pouring in milk to mixture. 3. Whisking mixture.4. Using hand mixer to mix the chocolate ice cream mixture.
  1. Grab your batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla until cocoa powder and sugar are dissolved and combined, for about 2 minutes.
  2. Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen.
process shots for old fashioned chocolate ice cream 5. pouring into freezer 6. mixing into freezer 7. Pulling ice cream freezer blade out. 8. Pouring into container
  1. Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer.
  2. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream.
  3. Before pouring the ice cream base into the ice cream freezer, stir it again one last time — a nice gentle stir to ensure everything is mixed well.
  4. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. 

WHY IS MY ICE CREAM SO SOFT?

Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled container.

I put my container in the freezer while the ice cream maker was churning, Use a loaf pan or freezer safe container. Cover and tuck in the back of your freezer.

Pinterest image of ice cream coming out of freezer on ice cream machine blade.

The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center.

Overnight or longer, firm, scoopable ice cream. But who’s kidding who, this stuff is fabulous straight from the machine or days later!

Chocolate soft ice cream with swirls of fudge sauce in it.

Ice Cream Mix-In Suggestions

  • Mocha Ice Cream | Add 1 teaspoon Espresso Powder during mixing.
  • Mint Chocolate Ice Cream | mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
  • Fudge Swirl or Caramel Swirl | During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping. 
  • Hand mix in some of the following: Toasted, chopped almonds, marshmallows, crushed oreos, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)

Let me know what you mix in to your old fashioned homemade chocolate ice cream!?

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Yield: 16 servings

Old Fashioned Homemade Chocolate Ice Cream

Old Fashioned Homemade Chocolate Ice Cream

Five ingredients -- that's it, just five simple and basic ingredients to this AMAZING, creamy, no-cook, old-fashioned homemade chocolate ice cream! Keep it basic or get creative with your mix-ins, regardless this is an amazing ice cream.

Prep Time 5 minutes
Chill Time 30 minutes
Machine Time 20 minutes
Total Time 55 minutes

Ingredients

Instructions

Grab a batter bowl and whisk (or use a hand mixer) together milk, cocoa powder, vanilla until cocoa powder and sugar are dissolved and combined. About 2 minutes.  Pour in heavy cream, whip or whisk well, another 2-3 minutes until thickened and no sugar granules can be seen. 

Refrigerate ice cream base for 30 minutes or longer, prior to placing it in the ice cream freezer. By allowing it to hang out in the fridge, it will help it freeze faster, greatly improve the texture AND allows the cocoa powder to get to know the milk and the cream. 

Before pouring your ice cream base into the ice cream freezer, stir it again one last time -- a nice gently stir to ensure everything is mixed well. Then pour into your ice cream freezer and follow the directions on your ice cream machine. Mine takes about 20 minutes. Add in any desired mix-ins.

Ice cream straight from the machine is a soft serve texture. For firm, scoopable ice cream, pour soft ice cream into a chilled (I put my container in the freezer while the ice cream maker is on) loaf pan or container. Cover and tuck in the back of your freezer. The longer you let it hang out, the harder it will be, a couple of hours will yield firm on the edges, soft in the center. Overnight or longer, firm, scoopable ice cream. But who's kidding who, this stuff is fabulous straight from the machine or days later!

Notes

Mix-In Suggestions

  • Mocha Ice Cream, add 1 teaspoon Espresso Powder during mixing.
  • Mint Chocolate Ice Cream; mix in 1 teaspoon pure mint extract and maybe a handful of chopped Andes mints or chocolate chips.
  • During the last few minutes in the machine, pour in about 1/2 a cup of your favorite fudge, caramel or other topping. 
  • Hand mix in some of the following: Toasted, chopped almonds, marshmallows, peanut butter cups (mini or chopped up), toss in some hunks of edible cookie dough, mini or regular chocolate chips, butterscotch chips, or even malted milk powder (my favorite to sprinkle over the top of my ice cream!!!!)

Can you use 2%, 1% milk, yes, absolutely, it won't be as creamy, but will still set up!

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 350Total Fat: 23gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 36mgCarbohydrates: 32gFiber: 1gSugar: 29gProtein: 4g

The nutritional information is estimated and may not be entirely accurate.

Did you make this recipe?

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Michaela Kenkel

Monday 6th of July 2020

Chocolate ice cream is my FAVORITE!! This recipe is TOP NOTCH!!

Kathleen

Tuesday 7th of July 2020

Thank you so much Michaela!!

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